Baking and Pastry Arts - Associates in Applied Science
The Baking and Pastry Arts degree is the first of its kind in SC, and is designed to provide students with the knowledge, skills and values necessary to be successful in the baking and pastry industry, including the operations side of a bakery. Students who successfully complete the degree will be qualified to work in independent bakery/pastry shops, high-volume bakeries as well as hotels and restaurants.
For more information, contact:
Geoff Blount (843) 839-7002
The mission of the Culinary Arts Technology program:
Culinary Institute of Myrtle Beach is committed to technical training and postsecondary education in culinary arts and the hospitality industry. Core values of continuous improvement, ethics and respect drive our department’s quest for culinary excellence, professionalism, innovation and peer recognition. We are dedicated to excellence in education through a learner-centered approach that fulfills the evolving needs of our students and the marketplace
The school trains students for entry-level career opportunities related to the culinary/hospitality industry. We strive to provide an environment for students to become active learners who possess the skills, knowledge, creativity, and ethical values which are necessary in the rapidly changing, culturally diverse hospitality professions.
- Delivering hands-on culinary education by faculty who exhibit excellence in teaching and have significant, related industry experience.
- Enhancing the department’s effectiveness by promoting open communications, and teamwork among faculty and students.
- Holding both faculty and students to the highest standards for work delivered.
- Graduating students that will be capable of contributing positively to a team, providing quality products and services in a safe, sanitary, professional and cost-effective manner.
Upon successful completion of the program, graduates should be able to:
- Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
- Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.
- Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.
- Describe and perform tasks related to common business practices within the foodservice
industry including inventory, menu planning, cost control and food purchasing.
- Seek employment in retail, commericial and institutional food service settings in entry-level job positions.
Baking and pastry chefs are in high demand these days. As more people discover the fresh taste and healthful goodness of artisan baked goods, HGTC's Baking and Pastry graduates will find employment in the following areas:
- Bake Shops
- Hotels and Resorts
- Country Clubs
- National Retailers
- Health Care Facilities
For more information about careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Horry-Georgetown Technical Colleges Office of Career Services for more employment, career, and professional development resources.
For more information about HGTC's accreditations, click here.
|Course Sequence and Progression Requirements
A minimum grade of "C" or better is required for all CUL, BKP and HOS-prefixed courses for progression and graduation. Most Baking and Pastry Arts (CUL, BKP) courses are offered only once each year, so following the recommended course sequence is extremely important. Students are required to successfully complete one of the following: ServSafe Manager Food Safety Certification Course, ServSafe Sanitation Certificate, or CUL 104 Introduction to Culinary Arts course before progressing to the second semester.
|First Semester - Fall|
|CUL 104||Introduction to Culinary Arts||3|
|CUL 113||Success in Hospitality Studies||1|
|ENG 155||Communications I*||3|
|MAT 155||Contemporary Mathematics*||3|
|PSY 103||Human Relations*||3|
|PSY 201||General Psychology*|
|Second Semester - Spring|
|BKP 112||Introduction to Baking Science||1|
|BKP 119||Introduction to Baking and Pastry||3|
|CUL 118||Nutritional Cooking||3|
|CUL 171||Food & Beverage Control||3|
|ENG 160||Technical Communications||3|
|Third Semester - Summer|
|BKP 182||Artisan Bread||3|
|CUL 277||SCWE in Culinary Arts "Internship"||3|
|HOS 128||Culinary Management & Human Resources||3|
|IDS 105||Career Assessment and Exploration||1|
|Fourth Semester - Fall|
|BKP 121||Cake Decorating and Finishing Techniques||3|
|BKP 125||Hot and Cold Desserts||3|
|BKP 181||Candies and Confectionaries||3|
|BKP 210||Advanced Cakes||3|
|BKP 222||Chocolate and Sugar||3|
|Fifth Semester - Spring|
|BKP 183||Plated Desserts||3|
|BKP 236||Baking and Pastry Capstone||3|
|CUL 238||Culinary Marketing||3|
|CWE||Cooperative Work Experience||4|
|TOTAL CREDIT HOURS||67|
|*Students interested in transferring to a senior institution should select ENG 101,
ENG 102 and SPC 205 in place of ENG 155 and ENG 160; MAT 110 in place of MAT 155;
PSY 201 in place of PSY 103.
**Humanities Elective - choose from the following: ART 101, HIS 202, MUS 105 or REL 103.